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Ingredients
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Spaghetti Squash Flauta
Method
Preparation
- 1
Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil, and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the flesh is tender and easily shredded with a fork.
- 2
Prepare the Filling
Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. In a bowl, mix the spaghetti squash strands with cumin, chili powder, salt, and pepper. Adjust the seasoning to taste.
- 3
Assemble the Flautas
Warm the corn tortillas in a skillet or microwave until pliable. Spoon about 2-3 tablespoons of the spaghetti squash filling into each tortilla. Optionally, add a sprinkle of shredded cheese. Roll the tortillas tightly to form flautas.
- 4
Fry the Flautas
In a large skillet, heat a small amount of oil over medium heat. Place the rolled flautas seam-side down in the skillet and fry until golden brown and crispy, about 2-3 minutes on each side. Remove and let drain on paper towels.
- 5
Serve
Serve the flautas hot, drizzled with green chili sauce and topped with pico de gallo. Enjoy!